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Carrot Cake

This moist and delicious carrot cake will keep you going back for just another slice
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 12

Equipment

  • Large mixing bowl
  • Wooden spoon
  • 26cm / 10in cake tin
  • Baking paper
  • Measuring cups / jug / scales

Ingredients
  

For the cake

  • 525 g (about 4 large) Carrots
  • 400 g Plain flour
  • 450 ml Vegetable / Olive oil
  • 2 tsp Bicarbonate soda
  • 550 g Sugar
  • 5 Eggs
  • 2.5 tsp Ground cinnamon
  • 150 g Walnuts, chopped

For the icing

  • 200 g Full fat cream cheese
  • 150 g Caster sugar
  • 100 g Butter, softened

Instructions
 

For the cake

  • Preheat your oven to 180C | 160C Fan.
  • Grease and line a 26cm | 10in cake tin.
  • Mix all the dry ingredients (except carrot and walnuts) in a large bowl until combined.
  • Gradually add 450ml oil and 5 eggs until combined.
  • Stir in 525g (about 4) carrots and 150g walnuts.
  • Pour your mixture into your cake tin and bake for 1 hour and 30 minutes. Check to see if it’s ready by inserting a skewer into the centre - it should come out clean. If there’s still gooey mixture in the middle then bake for a further 15 minutes.
  • Remove the cake from the oven and cool in the tin for 10 minutes.
  • Carefully remove the cake from the tin and cool completely on a cooling rack.

For the icing

  • Mix 100g softened butter and 150g caster sugar together until combined in a paste.
  • Add 200g full fat cream cheese and mix well.
  • Optional step: slice the cake in half horizontally and sandwich icing between the two layers.
  • Once the cake has cooled completely, spread over the top of the cake with a palette knife or spoon.